Claire’s Mixed Green Salad with Feta Vinaigrette

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This salad was inspired by one served during the peak of summer at Claire’s Restaurant & Bar in Hardwick. Chef Steven Obranovich of Claire’s likes the soft crumbly sheep’s-milk feta for this recipe. He cautions that the subtle briny notes of feta can sometimes be overpowered by too much lemon or an olive oil that’s too fruity. Saltiness varies from feta to feta too. Add the ingredients a little at a time and taste as you go.

Claire’s Mixed Green Salad with Feta Vinaigrette
Nutritionist Tested & Approved

Time: 15 minutes

Ingredients Feta Vinaigrette
  • 3 tablespoons sunflower oil, or canola oil

  • 3 tablespoons extra-virgin olive oil, preferably mild-flavored

  • 1/4 cup finely crumbled feta cheese

  • 1 tablespoon cider vinegar

  • 1 tablespoon red-wine vinegar

  • 2 teaspoons lemon juice, or to taste

  • 1 teaspoon freshly ground pepper, or to taste

  • 1/4 teaspoon salt, or to taste

Salad
  • 8 cups lightly packed mixed salad greens, or arugula, any tough stems removed

  • 2 cups sliced cucumbers

  • 1 1/2 cups cherry tomatoes, halved

  • 5 radishes, thinly sliced

  • 1/4 cup very thinly sliced red onion

Directions
  1. To prepare vinaigrette: Place sunflower (or canola) oil, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired.

  2. To prepare salad: Toss greens (or arugula) in a large bowl with half the vinaigrette. Mound on a large platter. Arrange cucumbers, tomatoes, radishes and onion on top of the greens. Drizzle the remaining vinaigrette over the salad.


Nutritional Facts

Servings
6
Calories
165
Carbohydrates
6g
Cholesterol
6mg
Dietary Fiber
3g
Fat
16g
Monounsaturated Fat
7g
Potassium
420mg
Protein
3g
Saturated Fat
3g
Sodium
189mg
Bonus
Vitamin A (50% daily value)
Vitamin C (35% dv)
Folate (23% dv)
Carbohydrate Servings
1/2
Exchanges
1 vegetable
3 fat

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